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So more like Zucchini Chocolate Cake…at least the acronym is still accurate!

I always told myself I would never be one of those weirdos who adds things like black beans or avocados, or other non-desserty items to sweets. But, given a recent trip to the Farmer’s Market that left me in a zucchini surplus I had to give this Zucchini Chocolate Cake recipe a try. At least zucchini doesn’t have an incredibly distinctive taste like black beans, so any alterations in cake taste were bound to be minimal.

Plus, there’s no better way to counteract any guilt associated with chocolate cake than reminding yourself that THERE’S ZUCCHINI IN IT. It’s basically zero calories at that point, right?

….We’ll go with that.

The most aggravating part about cooking with zucchini is that many recipes involving this vegetable require a food grater. If you have a grater, you’re in the clear. If you’re a college student whose kitchen tools are a hodgepodge of things acquired for free and bought basics – you will have to meticulously mince this stupid vegetable by hand like I did.

But no worries, just start the latest episode of The Colbert Report and by the time Stephen’s finished covering Anthony Weiner’s latest junk shot scandal, you’ll have a perfectly minced zucchini at your plate.

I cut this recipe in half and eliminated the walnuts to make the cake.

Ingredients:

1 cup all purpose flour

1 cup white sugar

3/8 cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp cinnamon

2 eggs

3/4 vegetable oil

1 1/2 cups zucchini

Directions:

1. Preheat oven to 350 degrees and spray pan with cooking spray.
2. Grate the zucchini, or mince into very small pieces.
3. Mix dry ingredients in a bowl, then mix in eggs and oil. Finally, add zucchini.
4. Bake for about 50 minutes.